This document discusses cinnamon, including its biological source as the dried inner bark of Cinnamomum zeylanicum trees. It describes cinnamon's geographical sources, cultivation practices, morphology, microscopy, chemical constituents like volatile oils and tannins, identification tests, therapeutic uses as an analgesic, antiseptic and digestive aid, and some marketed products containing cinnamon.

1. CINNAMON
BP504 T: PHARMACOGNOSY AND
PHYTOCHEMISTRY II (Theory)
SONIA SINGH
ASSISTANT PROFESSOR
GLA UNIVERSITY
MATHURA
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SONIA SINGH, ASSISTANT PROFESSOR, GLA UNIVERSITY

2. OBJECTIVE OF THE CLASS
 CINNAMON
BIOLOGICAL SOURCE
MORPHOLOGY
MICROSCOPY
CHEMICAL CONSTITUENTS
THERAPEUTIC USES
MARKETED PRODUCTS
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SONIA SINGH, ASSISTANT PROFESSOR, GLA UNIVERSITY

3. CINNAMON
 Synonyms:
Cinnamon bark, Kalmi-dalchini, Ceylon cinnamon
 Biological source:
It consists of the dried inner bark of the shoots of coppiced trees of
Cinnamomum zeylanicum Nees (Cinnamomum verum J. S.Presl.)
belongs to the family Lauraceae.
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SONIA SINGH, ASSISTANT PROFESSOR, GLA UNIVERSITY

4.  Geographical source:
It is the evergreen tree of tropical area, is considered to be native of
Sri Lanka and Malabar Coast of India. It is also found in Jamaica
and Brazil. However, most of the world requirements are met by Sri
Lanka and hence true cinnamon is known as Sri Lanka cinnamon.
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SONIA SINGH, ASSISTANT PROFESSOR, GLA UNIVERSITY

5.  Cultivation and collection:
Propagated by planting the cutting and layers.
Commercially, it is propagated by seed.
It is a crop of tropical countries. It needs sandy or siliconous soils
with an admixture of humus.
It grows favourably at 800-1000 meters .
The seeds are sown in well prepared nursery beds in June and July.
It takes approximately 20 days for germination of seeds.
Seedlings are provided with the shades and are allowed to grow for
about 10-12 months.
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SONIA SINGH, ASSISTANT PROFESSOR, GLA UNIVERSITY

6. Transplantation is done in october or november or
even in rainy season.
Weeding is done periodically.
Fertilizers are applied in two equal doses.
Trees are coppiced to induce the formation of shoots.
The trees are allowed to grow unless they turn to
uniform brown by the formation of cork.
Harvesting is done in rainy season.
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SONIA SINGH, ASSISTANT PROFESSOR, GLA UNIVERSITY

7. The shoots are usually cut down after the monsoons in May, but
there is a smaller harvesting in November.
At these times sap movement is considerable, and the bark readily
separates.
Special knives are used for peeling and scraping, as steel causes
discoloration. Lateral branches and leaves are cuts down the chute.
To assist removal, the bark is rubbed with the handle of the knife.
The pieces are then heaped together, and covered to conserve
moisture and heat, and thus induce slight fermentation.
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SONIA SINGH, ASSISTANT PROFESSOR, GLA UNIVERSITY

8. Colour: The outer surface is dull yellowish-brown, while
the inner surface is dark yellowish-brown.
Odour: Fragrant.
Shape: Compound squill.
Size: About 1 meter in length and 1 cm in diameter. The
thickness of the bark is approximately 0.5 mm.
Taste: Aromatic and sweet followed by warm sensation.
Fracture: Splintery.
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SONIA SINGH, ASSISTANT PROFESSOR, GLA UNIVERSITY

9. The outer surface of the bark is marked by wavy longitudinal
striations with small holes of scars left by the branches. The inner
surface also shows the longitudinal striations. Bark is free of cork.
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SONIA SINGH, ASSISTANT PROFESSOR, GLA
UNIVERSITY

10. MACROSCOPY OF CINNAMON: LEAF AND BARK
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SONIA SINGH, ASSISTANT PROFESSOR, GLA UNIVERSITY

11. MICROSCOPY OF CINNAMON
The transverse section shows the presence of three to four layers of
sclereids which are horse shoe shaped consisting of starch grains.
The pericyclic fibres (6 to 15) are present on the outer margin. It
consists of sieve tubes which are completely collapsed and are
arranged tangentially; lignified phloem fibres, arranged as tangential
rows of four to five cells; biseriate medullary rays with needle
shaped calcium oxalate crystals; longitudinally elongated idioblast
consisting of volatile oil; sub-rectangular parenchyma cells with
starch grains and calcium oxalate crystals.
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SONIA SINGH, ASSISTANT PROFESSOR, GLA UNIVERSITY

12. Transverse section of Cinnamon bark
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SONIA SINGH, ASSISTANT PROFESSOR, GLA UNIVERSITY

13. CHEMICAL CONSTITUENTS
 Cinnamon contains about 10% of volatile oil, tannin, mucilage,
calcium oxalate and sugar.
 Volatile oil contains 60-70% cinnamaldehyde, 5 to 10% eugenol,
benzaldehyde, cuminaldehyde, terpene hydrocarbons such as
phellandrene, cymene, caryophyllene, pinene and small quantities
of ketones and alcohols.
 1.2 % TANNINS: PHLOBATANNINS
 SWEET SUBSTANCE: MANNITOL
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SONIA SINGH, ASSISTANT PROFESSOR, GLA UNIVERSITY

14. IDENTIFICATION TESTS
 A drop of volatile oil is dissolved in 5 ml of alcohol and to it a
drop of ferric chloride is added, A pale green colour is produced.
Cinnamic aldehyde gives brown colour with ferric chloride,
whereas eugenol gives blue colour.
 The alcoholic extract is treated with phenylhydrazine
hydrochloride, it produces red colour due to the formation of
phenylhydrazone of cinnamic aldehyde.
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SONIA SINGH, ASSISTANT PROFESSOR, GLA UNIVERSITY

15. THERAPEUTIC USES
 An alterative, aromatic, carminative, flavouring agent, analgesic,
antiseptic, antirheumatic, antispasmodic,
 Demulcent, digestive, expectorant, stomachic, diaphoretic,
antibacterial, antifungal, etc.
 It stops vomiting, relieves flatulence and is given with chalk and
as astringents for diarrhoea and haemorrhage of the womb.
 It is also used in the treatment of bronchitis, colds, palpitations,
nausea, congestion, and liver problems.
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SONIA SINGH, ASSISTANT PROFESSOR, GLA UNIVERSITY

16. MARKETED PRODUCTS
 It is one of the ingredients of the preparations known as
Rumalaya gel, Koflet lozenges, Chyavanprash (Himalaya Drug
Company), Garbhapal ras, Sutsekhar ras (Dabur), and Sage
Staminex capsules (Sage Herbals).
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SONIA SINGH, ASSISTANT PROFESSOR, GLA
UNIVERSITY

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